Grilled harissa chicken is a spicy, easy-to-make dish that requires just a few minutes of prep time to get the juiciest, most flavorful results. Serve it with grilled vegetables, rice or a green salad for a filling chicken dinner.
0 Pat dry the chicken on both sides. Season with salt and pepper on both sides. Set aside.
1 In a large bowl, combine the garlic, onion, paprika, lemon juice, and harissa. Add the chicken and toss to combine.
2 Cover the bowl with stretch film and refrigerate for an hour or overnight if you have the time.
3 Remove from the refrigerator 30 minutes before you are ready to grill.
4 If cooking on a gas grill: Preheat the grill to 400 degrees F. Once hot, scrape the grates and generously coat them with olive oil.
5 If cooking on a charcoal grill: Light the charcoal and let it burn until the coals are covered with white ash for about 20-30 minutes. Spread the coals evenly at the bottom. Right before grilling, grease the grill grates with olive oil.
6 Place the chicken thighs, topped with some onions, on the grate without overlapping.
7 Cover and grill for 6 minutes on each side (for a total of 12 minutes) or until the internal temperature in the thickest part of the chicken thigh reaches 165 degrees F.
8 Remove and place on a clean plate or platter, loosely tenting with foil. Let rest for 10 minutes.
9 If preferred, garnish with fresh parsley and lemon wedges on the side.
